• A tasty grain and veggie salad with bulgar wheat.

Ingredients

  • 2 cups of cooked Bulgar wheat
  • 1 cup of chick peas (aka garbanzo beans), drained and rinsed
  • 1 roasted red pepper, chopped small
  • 1 small cucumber, chopped small
  • 1 tbsp. fresh dill
  • 1/2 cup cherry tomatoes
  • 2 tbsp. olive oil
  • 2 tbsp. white balsamic
  • 2 tsp. cumin
  • 1 tsp. salt
  • 1/2 tsp. cracked black pepper
  • 2 cups shredded cabbage
4.3 (Rated by 3 moms)
PREP TIME 20 Min READY IN 50 Min
COOK TIME 30 Min SERVINGS 8
MAIN INGREDIENT Vegetable
MEAL/COURSE Side Dish
TYPE OF DISH Salad
COOKING METHOD Stove-Top

Preparation

  1. Start by roasting your red pepper.
  2. Core the pepper and cut it in half. Put each half face down on a piece of foil (or a pan) and roast in your oven on high broil until the skin turns completely black. Remove from oven (use tongs) and immediately place into a Ziploc bag and seal. Allow the pepper to steam for 15-20 minutes. Remove from bag, peel off skin and chop.
  3. In a bowl (not your serving or storing bowl), add cooked Bulgar wheat, garbanzo beans, roasted red pepper, cucumber and fresh dill and mix well.
  4. Stir in cherry tomatoes.
  5. Add cumin, salt and cracked black pepper and mix.
  6. Follow with olive oil and white balsamic and and mix well.
  7. Layer the bottom of your serving or storing bowl with cabbage. Pour the Bulgar wheat mixture on top and serve or store.

Rating

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